Windmills Craftworks is probably brewing the only Porter in India and I'm thinking a little introduction and explanation of just what it is, and not, is in order. Porter is a dark ale much like Stout is but differs mainly in that the grain bill is usually more complex, there is a noticeable hop finish (unlike Stout) and it’s not opaque or completely black like a Stout generally is. Windmills Porter is made with Pale Ale Malt, Munich Malt, Crystal (Caramel) Malt, Chocolate Malt, Roasted (unmalted) Barley and Flaked Barley (also unmalted). The finishing hops are American Cascade and English East Kent Goldings. It's fermented with a classic London Ale yeast strain at 20ºC and has a starting gravity of 13.8º plato and an alcohol content that is about 5% by volume. It's a smooth roasty brew with hints of chocolate, toffee and nuts. It also has a subtle but spicy hop finish. It's completely veg and served unfiltered for extra flavour and nutrition.
The Association of Brewers Beer Style Guideline for Robust Porter is as follows:
Original Gravity 1.045 -1.060 (11 - 14.7º Plato) {Sugar level or liquid density before fermentation}
Apparent Extract / Final Gravity 1.008 -1.016 (2 - 4º Plato)
Alcohol by Weight 4.0 - 5.2% (5.0 - 6.5% by Volume)
Bitterness (IBU) 25 - 40
Color SRM 30+ (60+ EBC)
There are some variants within the style such as the lighter/softer Brown Porter and the stronger Imperial and Baltic Porter's. Much the same as there is quite a variation in the types of Stout brewed around the world. Interestingly, many Baltic versions and quite a few historic American Porters, including Yuengling - from Americas oldest brewery - are brewed with lager yeast!
History
Folklore but not much hard fact has is that the style originates in London of the 1720's and was not a single beer but rather a pub-blend of three different light and dark ales. This mix was popular and often requested by the porters around Victoria Station. At that time the beer was called "Entire". A few years later a brewer named Harwood purposefully made a beer that contained all or the "Entire" qualities of the popular blend. It's a little uncertain if Harwood's name caught on or if the drink took the name of it's chief proponent. I'd bet on the latter. In either case, Porter was born. When it was brewed as such, it was one of the few beers that had any significant aging at the brewery before release to the pub trade. By many accounts the beer had a secondary fermentation with brettanomyces (wild) yeast - the “British fungus” that was discovered (isolated) in an English beer at the Carlsberg brewery in Denmark - and was a blend of young and old (vatted) beer. This would certainly make it drier and "gamier" than contemporary versions of the style. Early London Porters were strong beers by modern standards. One report from the 1770's lists a Porter as having an original gravity of 1.071° (17.75° plato) and an alcohol content of 6.6% by volume.
Meux's Horse Shoe Brewery, London |
Porter was also brewed in the "new world". I've read that it was first commercially brewed by Robert Hare of Philadelphia in 1776 and was popular with none other than George Washington who declared that he would only drink Porter brewed in America. Early American Porters differed from English variants by the use of adjuncts. The unreliability of grain supplies and crop failures forced early American brewers to frequently use corn, molasses, pumpkins, squash and even peas in addition to malted barley. Sometimes in quantities that were not exactly beneficial to the beers character. Other than the prohibition years (1919-1933), Porter never really died in America like it did in England. Breweries like Narragansett in Rhode Island and Yuengling, Stegmaier, Neuweiler and Fort Pitt in Pennsylvania were the torch bearers that kept the style alive during the dark days of industrialization and brewery consolidation that followed prohibition. The style saw a revival in the 1970's at Anchor Brewing in San Francisco and later in the 80's at Sierra Nevada Brewing with the advent and popularization of craft-brewing. I've made a Porter at nearly every brewery start-up I've worked on and I’d be lying if I said it was not a style dear to my heart. Those I’m most proud of are from Seattle's Big Time Brewing, Japan's Swan Lake Brewery and of course Windmills Craftworks here in Bangalore. Here are some award winning Porters from the most prestigious and professional beer competition. They would certainly be worth seeking out:
2012 World Beer Cup ~ Robust Porter Winners (68 entries)
Gold: Pier Rat Porter, Pizza Port San Clemente, San Clemente, CA. USASilver: Pro-Am Porter, Wormtown Brewery, Worcester, MA. USA
Bronze: Chocolate Porter, Kumazawa Brewing Co., Chigasaki, Japan
Gold: Pier Rat Porter, Pizza Port San Clemente, San Clemente, CA. USA
Silver: Founders Porter, Founders Brewing Co., Grand Rapids, MI. USA
Bronze: Russian River Porter, Russian River Brewing Co., Santa Rosa, CA. USA
Gold: People's Porter, Foothills Brewing, Winston-Salem, NC. USA
Silver: Porter, Nøgne Ø, Grimstad, Norway
Bronze: Swan Lake Porter, Hyokoyashikinomori Brewery, Niigata, Japan
Beery Factoids ~ Brown and dark beers pre-date pale beers. Darker kilned or roasted malt makes darker beer. Pale malts only came on the brewing scene in in Derbyshire, England in the early 1640's with the advent of coke-fired kilns to dry the wet, newly malted grain. Coke is just coal heated in the absence of oxygen so that unwanted gases (that would taint the malt), especially hydrogen sulphide, are absent. Earlier kilns used wood as fuel and the malt that came from them was darker (and smokier). In Scotland peat is still burned in some malt kilns, especially around Islay. This is why the whiskey from this area is quite smoky. In the German town of Bamberg a smoked beer called Rauchbier is produced by burning beechwood in the malt kiln. It just so happens that one of Windmills malt suppliers is in Bamberg. This should make it easy to guess one of our future, special seasonal beers. Cheers...
wonderful!
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